@dailysamia:

Samia Pimentel 🍯🐝
Samia Pimentel 🍯🐝
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Tuesday 19 May 2026 06:30:19 GMT
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raquelpontes316
Raquel Pontes316 :
samia cadê as Live
2026-05-19 19:32:14
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userjibsonfarias
JIBSON FARIAS MEGA JIBAO :
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2026-05-20 02:53:27
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raquelpontes316
Raquel Pontes316 :
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2026-05-19 19:32:17
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Fernanda Pimentel :
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2026-06-03 00:46:34
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𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐍𝐞𝐰 𝐘𝐨𝐫𝐤 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 Ingredients For the Crust - Digestive biscuits, crushed – 2 cups (200g) - Unsalted butter, melted – 6 tbsp + 1 tsp (90g) - Granulated sugar – 2 tbsp (25g) For the Filling - Cream cheese, softened – 4 cups (900g) - Granulated sugar – 1¼ cups (250g) - Sour cream – ¾ cup + 1 tbsp (200g) - Eggs – 4 large (about 200g without shells) - Vanilla extract – 2 tsp (10ml) - All-purpose flour – 2 tbsp (16g), optional - Lemon juice – 1 tbsp (15ml), optional Instructions 1. Preheat the oven to 175°C (350°F). Crush the digestive biscuits into fine crumbs and mix with the melted butter and sugar. 2. Press the mixture firmly into the base of a 9-inch (23cm) springform pan. Bake for 8 minutes, then let cool. 3. Beat the softened cream cheese and sugar until smooth and creamy. 4. Add the eggs one at a time, mixing gently after each addition. Mix in the sour cream, vanilla, and optional flour and lemon juice until just combined. 5. Pour the filling over the cooled crust and smooth the top. 6. Wrap the outside of the springform pan with heavy-duty aluminium foil. Place it in a deep roasting pan and pour in hot water until it reaches halfway up the sides of the cake pan. 7. Bake at 175°C (350°F) for 60–85 minutes, until the edges are set and the centre still jiggles slightly. 8. Turn off the oven, open the door slightly, and leave the cheesecake inside for 45 minutes. 9. Remove from the oven and water bath. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. 10. Carefully remove the springform ring. Slice with a warm, clean knife and serve chilled.
𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐍𝐞𝐰 𝐘𝐨𝐫𝐤 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 Ingredients For the Crust - Digestive biscuits, crushed – 2 cups (200g) - Unsalted butter, melted – 6 tbsp + 1 tsp (90g) - Granulated sugar – 2 tbsp (25g) For the Filling - Cream cheese, softened – 4 cups (900g) - Granulated sugar – 1¼ cups (250g) - Sour cream – ¾ cup + 1 tbsp (200g) - Eggs – 4 large (about 200g without shells) - Vanilla extract – 2 tsp (10ml) - All-purpose flour – 2 tbsp (16g), optional - Lemon juice – 1 tbsp (15ml), optional Instructions 1. Preheat the oven to 175°C (350°F). Crush the digestive biscuits into fine crumbs and mix with the melted butter and sugar. 2. Press the mixture firmly into the base of a 9-inch (23cm) springform pan. Bake for 8 minutes, then let cool. 3. Beat the softened cream cheese and sugar until smooth and creamy. 4. Add the eggs one at a time, mixing gently after each addition. Mix in the sour cream, vanilla, and optional flour and lemon juice until just combined. 5. Pour the filling over the cooled crust and smooth the top. 6. Wrap the outside of the springform pan with heavy-duty aluminium foil. Place it in a deep roasting pan and pour in hot water until it reaches halfway up the sides of the cake pan. 7. Bake at 175°C (350°F) for 60–85 minutes, until the edges are set and the centre still jiggles slightly. 8. Turn off the oven, open the door slightly, and leave the cheesecake inside for 45 minutes. 9. Remove from the oven and water bath. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. 10. Carefully remove the springform ring. Slice with a warm, clean knife and serve chilled.

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